A kitchen thermometer may be bought of any dealer in the better class of kitchen goods. The floating dairy thermometers are convenient. One to register 2120 F, may be obtained from the School for 50 cents. A thermometer made to register oven temperatures is more expensive, one registering to 6oo° F. costing $1.50. Various uses of the thermometer are described in Principles of Cookery and Home Care of the Sick, but there are many times in the kitchen when it is of assistance, as in getting the right density for syrups in candy making, for syrups in preserving, and the right temperatures for raising bread, making soups, custards, etc.
Some uses of the thermometer in the kitchen are the following, described in Miss Parloa's "Home Economics":
Olive oil is liquid above 750. If above this temperature it shows solid specks, making it look cloudy, you may be sure it is adulterated with some fat having a higher melting point.
Butter should melt at 940. If it does not, you may know it is adulterated with suet or some other fat having a higher melting point.